SMOKED PIG BALLS RECIPE BY ANGELA CARLOS
|14 ounce smoked kielbasa sausages|
|1 pound bacon|
|1/4 cup your favorite bbq dry rub seasoning|
|2 tablespoon dijon mustard|
|2 green onions, green portion thinly sliced on the bias|
- Build a charcoal fire for indirect cooking using charcoal by arranging the coals on one half of the grill’s charcoal grate, leaving the other side void. Adjust the bottom grill vents to bring the temperature to approximately 400 degrees F.
- Cut Kielbasa into 1-inch slices. Tightly wrap each sausage stack with a slice of bacon and secure with a toothpick or pierce with skewers. Season will with BBQ dry rub.
- Place the bacon wrapped smoked sausage on the cool side of the grill and cover the grill. Allow the sausage to cook for approximately 45 minutes until the bacon is crisp and browned.
- Remove the bacon wrapped smoked sausages from the grill, top with Dijon mustard and sliced green onion. Serve immediately.
ServingSize 1 serving, Calories 311 calories, SugarContent 1 g, FatContent 28 g, CarbohydrateContent 2 g, CholesterolContent 58 mg, FiberContent 0.4 g, ProteinContent 12 g, SaturatedFatContent 9 g, SodiumContent 628 mg, TransFatContent 0.1 g
SMOKED ROCKY MOUNTAIN OYSTERS RECIPE
Provided by: Alan Bergo
Prep time: 30 minutes
Cook time: 90 minutes
|Testicles (as fresh as possible (frozen is fine too))|
|1 quart water|
|90 grams salt (roughly a heaping 1/3 cup)|
|10.5 grams roughly 2 teaspoons pink curing salt (sodium nitrite)|
|2 Tablespoon pickling spice|
|2 cups dark brown sugar|
|2 dried bay leaves|
- Combine the water, salt, pickling spice, brown sugar, bay leaves and pink salt and bring to a boil to dissolve. Chill the brine. Trim the testicles of their outer sheath if attached (you may or may not have to, depending on your supplier).
- Put the testicles in the brine, ensuring they're completely covered, then refrigerate.
- After 4 days, bring a pot of water to a simmer, turn off the heat, add the testicles and allow to sit in the hot water for 10 minutes for small testicles like from lamb or deer, or 15 minutes for beef, then remove and chill in cold water. The idea here is to gently cook them so you can remove the membrane, but not with so much heat that it bursts, which ruins the attractive egg shape.
- Remove the testicles from the water, dry with a paper towel, then, using a sharp paring knife, carefully remove the inner membrane to reveal the inner meat. It will be soft and flubbery. If you have time, allow the peeled testicle(s) to sit uncovered in the fridge for a few hours or overnight before smoking, to help for a nice smoky skin, or pellicle.
- Transfer the testicles to a pan, put in the smoker, and smoke the testicles at 225 degrees until an internal temperature of 145-150F, and no higher. This is roughly 1.5 hours. Then chill, uncovered, to form a pellicle.
- The smoked “oysters” are now ready to serve, and will keep refrigerated for 4 days. Serve with crackers, mustard, pickles and cold cuts.
HOW TO PEEL AND COOK TESTICLES, LAMB FRIES, OR ROCKY MOUNTAIN …
Provided by: Alan Bergo
Prep time: 10 minutes
Cook time: 10 minutes
|rocky mountain oysters from lamb, beef or pork (with outer sheath attached )|
|Milk or water (optional)|
- Soaking (optional)
- Par cooking
ROCKY MOUNTAIN OYSTERS RECIPE – FOOD.COM
Total time: 1 hours 50 minutes
Prep time: 1 hours 30 minutes
Cook time: 20 minutes
Yield: 4-6 serving(s)
|2 lbs bull testicles (calf, lamb, sheep, or turkey testicles can also be used)|
|2 tablespoons salt|
|1 tablespoon vinegar|
|1 cup flour|
|1/4 cup cornmeal|
|1 cup red wine|
|bottled hot sauce|
|cooking oil (for frying) or fat (for frying)|
- Split the tough skin-like muscle that surrounds each "oyster" (use a sharp knife). You can also remove the skin easily if the meat is frozen and then peeled while thawing.
- Soak in a pan of salt water one hour; drain.
- Transfer to a large pot and add enough water to float the meat.
- Add the vinegar to the pot.
- Parboil, drain and rinse.
- Let cool and slice each oyster into 1/4 inch thick ovals.
- Sprinkle salt and pepper on both sides of sliced oyster to taste.
- Combine flour, cornmeal and some garlic powder to taste.
- Roll each slice into flour mixture.
- Dip into milk.
- Roll again into flour mixture.
- Dip into wine.
- (repeat the procedure for a thicker crust).
- Fry in hot oil or fat seasoned with the bottled hot sauce to taste (be careful, it will sizzle when you add the hot sauce); fry until golden brown.
- Drain on paper towels.
- Serve with cocktail sauce if desired.
Calories 192, FatContent 0.6, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 3493.9, CarbohydrateContent 31.2, FiberContent 1.4, SugarContent 0.5, ProteinContent 3.9